Sunday, July 8, 2012

I just wanted to let the world of cyberspace know that I'm working on adding to my blog (for real) finally. I have been busy with school, but have a break right now until the end of the month, then I'm hoping I can be in the habit of posting and continue to do so while student teaching. I love to share what I do, and hope I can get a mini-following! That'd be awesome.

In case you didn't know, canned cream of whatever soup is full of nasty things. Yes, that is me being judgmental. Also, in case you didn't know, SO MANY recipes call for this soup! Many of the meals I ate growing up involved such an ingredient (my parents are from Minnesota) and I have an affinity for such creamy meals. I'll post about some of the creamy meals later, but for now I want you to have the recipe for the substitute I use now instead of buying canned! Here are some of the reasons I make my own:

I know exactly what is going into the mix.

The mix is fat-free! AND gluten free if you make sure your bouillon is GF (which doesn't matter for me, but does for some of my friends)

I recycle, and have you ever tried rinsing a can of cream of whatever soup? Gross.

Cans are expensive. And heavy. And take up room. This mix fits in a container that I can reuse and takes up considerably less room.

It's DELICIOUS.

I adapted this recipe from One Orange Giraffe, after finding the link on Pinterest. I use my adaptation of the recipe a lot! I only make cream of chicken because it's what I use the most. If I wanted I could add celery or mushrooms or whatever once it's cooking. This is very versatile.

THE RECIPE:

1 c non-fat dried milk

3/4 c cornstarch

1/4 c bouillon (if you have cubes you have to smash them up...I have powdered Knorr bouillon)

4 T freeze dried minced onions (those are the dried minced onions that you find in the spice aisle)

2 t Italian seasoning

1 t pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick then add to whatever recipe you're making.

As you see, I make a container that is more than one recipe worth. The container I use holds about 3x the recipe, but I usually double it so I have room to shake it up. Also, you can see that I wrote the recipe and the ratio for cooking it on the sides of the container! I keep this in the cupboard.

Friday is pizza night in our house. I'm kind of picky about my pizza, and haven't been satisfied with the pizza options near our house, PLUS I cannot justify spending the amount of money charged for crappy pizza when I can make DELICIOUS pizza myself.

Since I make our own pizza, we have different toppings all the time, depending on what we feel like. Sometimes we have buffalo chicken (using ranch as the sauce) or regular pepperoni/cheese for the kids. Sometimes we make pesto chicken pizzas. Once I made bulgogi pizza with leftover Korean! The possibilities are seriously endless and I'm not bragging when I say I've never made a bad pizza. Imagination and experimentation are perfect for this family-pleasing meal! I adapted my pizza dough recipe from Annie's Eats, a really great blog.

It's really important when you're making your own pizza that you have a pizza stone, parchment paper, and cornmeal, in my opinion. The parchment paper makes transferring the pizza much easier and helps with clean up. A pizza peel is a good investment as well if you plan on making pizza a lot, like we do! A pizza peel is that wooden paddle-looking tool that helps you get the pizza in and out of the oven.

Lastly, sometimes I add things to my dough like Italian seasoning or garlic powder. It's not necessary and I don't do it all the time, but it tastes good, and makes for really good cheesy breadsticks!

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the
yeast over the top and set aside. In the bowl of a stand mixer fitted with the
paddle attachment, combine the flour and salt, mixing briefly to
blend.

If the yeast has bloomed in the warm water (the mixture will be cloudy and smell like beer or bread, and not have individual grains of yeast visible anymore) measure the room temperature water into the measuring cup with
the yeast-water mixture. With the mixer on low speed, pour in the
yeast-water mixture and the olive oil (I use two hands: olive oil in one, yeast-water in the other). Mix until a cohesive
dough is formed (only about 30 seconds or so).

Switch to the dough hook. Knead on low speed until
smooth and elastic, about 5 minutes. Transfer to a large, oiled bowl,
turning once to coat. Cover with plastic wrap and a towel and let rise until
doubled in size, 1½-2 hours.

Preheat the oven
and pizza stone to 500˚ F for at least 30 minutes!! I start the oven about 10 minutes before I plan on punching down the dough for the next step.

Press down the dough to deflate it.
Transfer the dough to a lightly floured work surface. Divide the dough
into two equal pieces. Form each piece of dough into a smooth, round
ball. Cover with a damp cloth or damp paper towel. Let the dough relax for at least 10
minutes but no longer than 30 minutes.

This quinoa jambalaya was somewhat of a throw-together I made a couple of months ago (I'm REALLY behind, I know!!) but the boys LOVED it. It made so much we ate it as leftovers for a couple of days (this was back in the glorious days of being able to send my husband with leftovers because he was working in one spot) and I even froze an individual container as well. Using quinoa in place of rice makes it a protein-packed Cajun-ish pot of delicious. That's right.

Now, you'll want to make the quinoa in a separate pot. Quinoa cooks similarly to rice, where you bring your liquid to a boil, add the quinoa, reduce the heat to low, cover the pot, and cook it for about 20 minutes. Then if you have liquid leftover you drain it out. This made enough quinoa that I actually kept a little aside for another meal, so I guess you could get away with making 1 1/2 c of quinoa if you didn't want leftovers, but now it's up to you to rearrange proportions.

While the quinoa is cooking, in a heavy-bottom pot or dutch oven on medium, heat oil, then add the onions, pepper, and celery. When they're turning translucent, add the garlic (if you add it early it cooks out a lot of the flavor...I read that somewhere so it must be true). Then add the chicken and saute until the chicken is cooked through (no pink!). Once the chicken is cooked, add the sausage and let that heat through...since it's precooked it doesn't take long. Then add your tomatoes and Cajun spice. At this point, your pot should look like the picture above, near the ingredients.

Let the meat/veggie mix simmer until your quinoa is done cooking. If your quinoa is already done, give your mix a few minutes anyway to blend the flavors some. Taste it! See if you need salt like I did.

When you're satisfied with your pot of sausage, chicken, and veggies, add in the quinoa and stir to combine. Now eat it! If you want to be fancy, you could put some fresh parsley on each serving. I'm not fancy, however. You may want to pepper it, or taste to see if you want hot sauce. We add hot sauce to almost everything...it's a wonder we can taste our food still!

Wednesday, February 22, 2012

Each Thursday from 3-6:30 the high school parking lot near our house is populated by Makeke Kapolei (the Kapolei farmer's market). The market is small. One parking lot row of vendors as diverse at the town: several farmers; Thai, taco, cupcake, cajun shrimp, brick oven pizza (we had one with Kalua pork, Maui onions, and spicy BBQ sauce once), and Hawaiian food trucks; food stands selling Korean BBQ, Filipino food, ice cream fried in lumpia wrappers, poi and haupia, more Hawaiian, etc etc; a random guy selling jewelry, a random group selling plants, another selling various macadamia nut butters and sauces. There's also a small local dairy farmer selling butter (we bought jalapeno pineapple butter), yogurt cheese, and yogurt. Another man sells organic, grain-fed beef from Molokai.

A couple of weeks ago we bought a 1.5ish pound piece of london broil (it was the smallest piece he had, and I didn't have the cash to buy a bigger flank steak) from the Molokai meat guy, and a giant Hilo avocado. As you can see, these avocados are HUGE. That's a sandwich bag, and I don't have small hands. The pits of these suckers are the size of my toddler's fist. They are not only huge, but so delicious and smooth. I am in love. I also bought a small bag of cherry tomatoes from the farmer (I am growing my own now, so we'll see how that goes!).

I decided to make tacos from the beautiful piece of beef. It really was lovely compared to what beef often looks like from the store. Since I knew it was going to be tough, I decided to marinate it all day. I put the meat in a 9x13 Pyrex and salt and peppered both sides and sprinkled it with cumin and chili powder. I then added the following:

I'm totally guessing on my measurements, because I just made it right into the pan. I guess the most important thing would be that the meat is either covered or at least half covered. If only half covered it'll be important to shake the container or flip the beef at least once during the marinating process.

I marinated the steak from about 10 am until 5 pm, when my darling husband was home and fired up our charcoal grill. We then grilled that sucker up (it was kind of thick, so it took a little while) and grilled our corn tortillas for a few minutes as well to make them more pliant and delicious.

While my husband was out tending the grill, I threw some cherry tomatoes, garlic, a fresh sliced jalapeno, lime juice, cilantro (I also would have thrown in about 1/4 of an onion, but I was out to be honest) and salt and pepper into my Magic Bullet blender and blended that up for some salsa. I cut the avocado into chunks (albeit HUGE chunks), removed it from the skin, and salted it to let it sweat and become even more delicious for a minute.

When the steak was done I sliced it up and we made the tacos using a corn tortilla, the meat, a little shredded cheddar cheese, avocado, and salsa. I would have used Greek yogurt (my constant replacement for sour cream) but it had been growing something oddly reddish in the fridge, so I had to pitch it. The tacos were AMAZING. I probably ate 5 or 6, and I don't feel bad at all, because they were so fresh and delicious. We'll likely repeat this or something similar. I'll bring more cash for a more tender cut of meat and maybe we'll grill some onions and peppers too.